The hot brown
is like cheese on toast, with a rocket up its backside.
Created by
Fred K. Schmidt at The Brown Hotel in Louisville, Kentucky, in
1926,
it is an open sandwich packing some heavy weight, starting with “Texas Toast,”
which is bread cut to twice the thickness of regular bread, then buttered and
broiled (grilled) on both sides. It is topped with sliced turkey, crisp bacon,
and a velveteen blanket of Mornay sauce.
Makes 2
INGREDIENTS
FOR
THE MORNAY SAUCE:
3 tbsp (40g) butter
1/3 cup (40g) all-purpose (plain) flour
Scant 2 cups (450ml) warmed milk—The
Brown Hotel uses entirely heavy (double) cream here; do it if you dare
Sea salt and black pepper, to taste
1 cup (115g) grated Gruyère cheese, plus
extra to garnish
FOR
THE TEXAS TOAST:
Loaf of white bread
Butter, at room temperature
6 slices cold cooked turkey breast
4 slices broiled (grilled) bacon, kept
hot
Pinch of paprika, to garnish
Finely chopped fresh flat-leaf parsley,
to garnish
To make the Mornay sauce, melt the butter in a
saucepan, then mix in the flour, stirring well to form a thick paste (or roux).
Cook this over a fairly gentle heat for a couple of minutes, stirring
constantly and taking care not to color the roux. Gradually whisk in the warmed
milk and cook the sauce over a medium heat until it comes to a boil—about 3
minutes. Reduce the heat to a simmer and season with salt and pepper. Whisk in
the grated cheese until melted. Remove from the heat.
Preheat the broiler (grill) to high.
Make the “Texas Toast” by cutting 4 slices from
a loaf of white bread to twice the thickness of regular slices, then buttering
both sides and broiling (grilling) each slice until crisp and golden on both
sides.
To assemble the Hot Browns, place a slice of
“Texas Toast” in each of 2 heatproof dishes. Top each with 3 slices of turkey
breast and then pour some Mornay sauce over each. Sprinkle with extra cheese to
garnish.
Put under the hot broiler until the cheese is
melted and everything is bubbling.
Remove from the broiler and top each with 2
slices of hot crispy bacon, then sprinkle with the paprika and parsley. Cut the
remaining 2 slices of toast into triangles and serve around the outside of the
sandwiches.
